Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 4 sprigs fresh rosemary, tied together with kitchen twine
  • 1 Tbs. honey
  • 1⁄4 cup low-sodium chicken stock
  • 3⁄4 cup finely chopped celery
  • 2 Tbs. unsalted butter
  • cooked polenta, for serving
  • 10 grinds black pepper
  • + 12 more ingredients
    • 2 tsp. kosher salt
    • 1 tsp. dried sage
    • 1⁄4 cup plus 1 Tbs. tomato paste
    • 3 Tbs. minced garlic
    • 1 14-oz. can whole peeled tomatoes, with juice
    • 3⁄4 cup peeled and finely chopped carrots
    • 1 3-½-lb. boneless beef chuck roast
    • 1 cup red wine, such as Pinot Noir
    • 3⁄4 cup peeled and finely chopped parsnips
    • 1-1⁄2 cups finely chopped Spanish onions
    • 3⁄4 cup fresh-squeezed, strained orange juice
    • 1⁄4 cup all-purpose flour

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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